2009 Beckstoffer Georges III Cabernet Sauvignon

2013 Beckstoffer Georges III Cabernet Sauvignon

Georges III is the old Beaulieu Vineyard no. 3 originally designed by the famous Georges de Latour (hence Georges and III) and is responsible for some of the best and most historic wines in Napa Valley's history. I source my fruit from Block F, a premium section of the vineyard. The superiority of this small 17-acre section of the revered Georges III can be mainly attributed to the soil. Block F lies where Conn Creek used to run (which was rerouted by the Army several decades ago). The result is rocky, tough soil that is concentrated deep beneath the surface. The vineyard was replanted with clone 337, known for its silky tannin structure, and the rows were designed to maximize filtered sunlight and optimize partial shade protection during the hot afternoons. The result is premium fruit that rivals Beckstoffer's other famous vineyards, To Kalon and Dr. Crane.

Eric Keating

retail price – 95

Detailed Wine Information:

Appellation: Rutherford, Napa Valley
Vintage: 2013
Vineyard Designate: Beckstoffer Georges III, Block F
Variety: 100% Cabernet Sauvignon
Bottling Date: July 31, 2015
Barrels: 100% French Oak (71% new)
Time in Barrels: 22 months
Cases produced: 170
Alcohol: 14.3%
Cellaring potential: 2018-2030


Supplied by Glen Ellen Inn Oyster Grill & Martini Bar

Rack of Lamb With Cherry Sauce

4 Servings
Rack of Lamb
2 Sonoma lamb racks, trimmed
1 & 1/2 teaspoons coarse ground mustard
1/2 cup panko panko
1/4 cup finely chopped chives
1/2 teaspon pepper
Preheat oven to 375°F
On roasting rack in shallow baking pan, place lamb meat side up. Spread mustard over meat. In small bowl, combine panko panko, chives rosemary and pepper. Pat bread crumb mixture over mustard. Roast at 375°F for 30 to 35 minutes per pound or until desired degree of doneness. Serve with Cherry Sauce, and top with fresh blackberries.

Cherry Sauce
1/4 cup chopped onion
2 teasponn olive oil
1/2 cup pineapple juice
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1/4 teaspoon brown sugar
1/3 cup water
1/2 cup Lamb Stock
2 teaspoons cornstarch
1/4 cup dried tart cherries, soaked in hot water and drained
2 tablespoons dijon mustard
In a small saucepan, heat oil over medium-high heat and cook onion 3 to 4 minutes, stirring occasionally. Mix in pineapple juice, vinegar, mustard, brown sugar and pepper. Combine water and cornstarch; mix well and blend into sauce. Bring sauce to a boil, stirring until thickened. Add cherries.

Chris & Karen Bertrand
Glen Ellen Inn Oyster Grill & Martini Bar

Glen Ellen Inn

Glen Ellen Inn
13670 Arnold Drive
Glen Ellen, CA 95442
(707) 996-6409

2013 Beckstoffer Georges III Cabernet Sauvignon

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